Preheat oven to 180°C. Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 15 minutes or until tender. Drain and pat-dry. When cool, cut into quarters, lengthways.

Step 2

Pour oil into a large, heavy-based saucepan until it is one-third full. Heat over medium heat until a small piece of bread added browns in 20 seconds.

Step 3

Combine flour, salt and spice mix in a bowl. Make a well in the centre. Gradually whisk in beer until you have a thick, smooth batter. Add potatoes to batter. Stir to coat. Drain to remove excess batter.